Gluten-free Bouillon & Seasoning

Recipes: Vegan Cream of Artichoke Soup by Tess Masters (Serves: 6-8)

Thanks to: The Blender Girl Tess Masters

“This vegan cream of artichoke soup has a gorgeous rich flavor without getting too fiddly. The secret? Just a few simple ingredients. The other huge selling point is that it only takes 30 minutes to make from start to finish. YUMMO!”

The Blender Girl Tess Masters

Photo Credit: Trent Lanz



The Recipe



  1. In a large saucepan, heat the oil over medium heat and sauté the onions and garlic with a pinch of salt for about 5 minutes until the onions are soft and translucent. Add the cauliflower and sauté for another minute.
  2. Add the vegetable broth, artichokes, 1/2 teaspoon of the salt, the pepper; increase the heat to high and bring just to a boil. Reduce the heat to medium and simmer, uncovered, for about 20 minutes, until the cauliflower is just tender.
  3. Remove the saucepan from the heat, stir in the nuts and fresh thyme booster, and allow the soup to cool slightly.
  4. Pour the soup into your blender in batches and puree on high for 30 to 60 seconds until smooth and creamy. (For conventional blenders, remove the small center lid cap and cover the opening with a kitchen towel so steam can escape while you blend.) Return the soup to the saucepan, add the remaining 1/2 teaspoon salt, lemon juice, and truffle oil booster. Tweak the salt, pepper, lemon juice, and thyme to taste, and warm the soup over low heat. This soup also tastes phenomenal cold.
  5. To serve, ladle the soup into bowls and garnish each bowl with freshly ground pepper and the parsley booster. Pass lemon juice, pepper, and salt at the table.
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Recipe Name
Vegan Cream of Artichoke Soup
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